Parmesan Crusted Eggplant for the Flip Pan Serves 4-6 • Eggplant 2 medium cut in ½ inch rounds • ½ tablespoon coarse sea salt • 2 large eggs beaten • 2 cups Shredded Parmesan Cheese Sea salt and freshly ground pepper • ½ teaspoon Italian seasonings • Non stick spray • Tomato Sauce • 1 28 ounce can petite diced tomatoes diced tomatoes • 2 tablespoons extra virgin olive oil • 4 medium cloves garlic minced • 1/4 teaspoon red pepper flakes • 1/2 cup fresh basil leaves chopped • 1 teaspoon salt, ½ teaspoon pepper • 8 ounces whole milk mozzarella or part-skim mozzarella, shredded (2 cups) • 1/2 cup Grated Parmesan Cheese • 10 fresh basil leaves torn, for garnish • PREHEAT OVEN TO 350 DEGREES • 1. 1. FOR THE EGGPLANT: Toss half of eggplant slices and 1 1/2 teaspoons salt in large bowl until combined; transfer salted eggplant to large colander set over bowl. Repeat with remaining eggplant and salt, placing second batch in colander on top of first. Let stand until eggplant releases about 2 tablespoons liquid, 30 to 45 minutes. Arrange eggplant slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible, then wipe off excess salt. 2. Preheat Flip pan griddle side down over medium heat, dip each eggplant slice into the beaten egg, then press into the parmesan cheese. Spray the flip pan with non stick spray then add the eggplant slices to the pan then sprinkle with salt and pepper and Italian seasonings and cook for 3 minutes then flip and cook 3 minutes longer remove to and repeat with remaining slices till all the eggplant has been encrusted with the parmesan coating. 3. FOR THE SAUCE: Process half the diced tomatoes in food processor until almost smooth, about 5 seconds. Heat olive oil, garlic, and red pepper flakes in dutch oven over medium-high heat, stirring occasionally, until fragrant and garlic is light golden, about 3 minutes; stir in processed and remaining can of diced tomatoes. Bring sauce to boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and reduced, about 15 minutes.Stir in basil and season to taste with salt and pepper. 4. TO ASSEMBLE: Spread 1 cup tomato sauce in bottom of flip pan. Layer in half of eggplant slices, overlapping slices to fit; distribute 1 cup sauce over eggplant; sprinkle with half of mozzarella. Layer in remaining eggplant and dot with 1 cup sauce, sprinkle with Parmesan and remaining mozzarella. Close the flip pan and place in center rack in the oven for 20 minutes, or flip on stove over medium for 10 minutes. Cool 10 minutes; scatter basil over top, and serve, passing remaining tomato sauce separately.
Posted on: Sat, 27 Sep 2014 14:55:42 +0000
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